Al pastor-style beef enchiladas from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 202) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Easy red enchilada sauce."

  • Collin135790 on March 20, 2022

    Enchilada sauce missses depht in flavour. Enchiladas far too spicy. Huge fan of half baked harvest. But don’t like this recipe

  • angrygreycat on February 16, 2021

    Made this for Lunch for us today. Really liked it. The pineapple was a nice taste in the enchiladas and the sauce. I had an open bag of tortillas to use so I only made 8 generously stuffed ones. Nice and moist with lots of sauce. Will make again.

  • DFarnham on January 12, 2021

    Not a repeat for us. A little too dry for enchiladas.

  • averythingcooks on June 16, 2020

    I cut this in 1/2 for the 2 of us. I made the 2 required sauces ahead of time (and posted a note about the red sauce already) and finished the meat filling etc today. I did cut back on the pineapple (crushed in my case) in the meat filling and it still tasted very strongly of pineapple in the pan. I added extra tomato paste and a good palmful of ancho chili powder to counter that......I made 5 generous rolls with small flour tortillas and was soooo worried T wouldn't like the powerful pineapple taste. They came out of the oven hot with bubbling cheese and we both pronounced them "spicy hot & DELICIOUS" :)

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